Indian-Style Chicken Curry

source: Hello Fresh 2 servings. No, really.


  • Curry Sauce Base


  • 1/2 cup basmati recipe

  • 1x bell pepper

  • 1x yellow onion

  • 1 clove garlic

  • 0.25 oz cilantro

  • 1x chili pepper

  • 10oz chicken thighs, diced and pat dry

  • 2 tbsp yogurt

  • 1 tsp garam masala

  • 5 oz curry sauce base

  • 1 tsp paprika

  • 1 unit? chicken stock concentrate

  • 1.5 tbsp sour cream

  • 2 tbsp olive oil


  • in a medium pot, combine rice with 3/4 cup water and a pinch of salt. Bring to a boil, cover, reduce to a low simmer. cook until rice is tender, 15-18 minutes. Keep covered and off heat until ready to serve.

  • Core, deseed, dice bell pepper into 1-inch pieces. finely dice onion. mince or grate garlic. roughly chop cilantro. thinly slice chili pepper.

  • head a drizzle of oil in a large pan over medium-high. Add bell pepper and onion, season with slt and pepper. Cook, stirring occaisonally, until tender, 5-7 minutes.

  • stir in garlic, cook until fragrant; 30 seconds. turn off heat, transfer to a plate.

  • in a small bowl, toss chicken, yogurt, half the garam masala, salt, and pepper

  • heat a drizzle of oil in the veggie pan over medium-high heat. Add chicken mixture in a single layer. Cook, stirring occasionally, until browned (not finished); 2-4 minutes.

  • reduce heat to medium. Stir in curry sauce, paprika, stock concentrate, 1/2 cup water, butter, and a big pinch of salt. bring to a simmer, reduce heat to low. Cook until sauce is thickened and chicken is cooked through, 2-3 minutes.

  • add veggies and sour cream, stir to combine, season with salt and pepper.

  • fluff rice with a fork, top with chicken and sauce. Sprinkle with cilantro and sliced chili.

↓ This is a component-based recipe. ↓

Curry Sauce Base


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